FOOD: FRENCH ALMOND CRISPY CROISSANTS

FOOD: FRENCH ALMOND CRISPY CROISSANTS

INGREDIENTS:
12 CROISSANTS ( I grab these at Costco premade.  If you're feeling ambitious, you're welcome to make the croissants)

Almond Paste:
3/4 cup of sugar
1 and 1/2 cup of almond ( grind these in a blender or food processor so they look like flour or crunchy almond bits)
1 and 1/2 stick or 3/4 cup of butter (I melt the butter in a cup for 30 seconds in the microwave instead of waiting for them to soften at room temperature)
3 eggs


Sugar Syrup:
This gives it a nice sweet glaze.  Stir all of these ingredients together and let cool.
1 cup of boiling water
3 tablespoons of sugar
3 tablespoons of rum or vanilla extract


HOW TO:
Whip three eggs together well.
Add in 3/4 cup of sugar at high speed for a minute.
Add in 3/4 cup of melted or softened butter at high speed for another minute.
At low speed, add in almond flour.  You don't want the flour to fly everywhere.  Whip all ingredients together until fluffy.

Whip ingredients together to make almond paste!

Slice croissants in halves.  Drip both sides of croissants in sugar syrup, it will be a bit soggy. 

Use a spatula or spoon to coat almond paste onto the croissants in the middle, and on the top.

Coat croissants with almond paste in the middle.

Coat almond paste onto the second halve of the croissants, this is the top of it.

Use the rest of the almond bits / flour to sprinkle on the top of the croissants.

Place them on non-stick parchment paper and a cooking pan.

Place them in the oven. Bake at 350F for 15 to 18 minutes.  Rotate them at 10 minutes if you have two racks in the oven so the bottoms won't burn.

Finished product!  Cool them on wire rack or under a towel.

You can add chocolate to the almond paste next time!

Serve this for breakfast and watch your family cry tears of happiness!

Freeze them if you want to keep them longer.  Enjoy!

FOOD: Sushi Rolls

SUSHI ROLLS

 








Ingredients:

Avocado slices

Cucumber slices

Nori (seaweed sheets, best if they are lightly roasted)

White rice, lightly combine with salt sugar and rice vinegar (lightly wet the rice for ease of rolling)

Combine together cooked tuna with mayo salt and pepper 

I used plastic wrap to cover the bamboo rolling sheet for ease of cleaning.  

Bamboo mat for rolling sushi and rice vinegar for seasoning the rice.

Place ingredients close to the tip of nori, roll half way then roll the complete roll to close.  Press tight but light pressure so the roll can stay together.  Place roll face down on the seal so it can stay together.

Cut this roll when the nori looks less shiny... Give it about 5 minutes before cutting so the nori has time to absorb the moisture from the rice.

Best to serve sushi with salad since too much rice without fiber makes for a hard bowl movement ;)